How many horns does Zongzi have?

Traditional zongzi is very different from materials to leaves, and even the shape of "Bao" is very different. For example, it was popular to worship the sky with horns in the early days, so in the Han and Jin dynasties, zongzi were mostly made into horns as one of the articles for ancestor worship. In addition, there are regular triangles, regular quadrangles, pointed triangles, squares, long strips and so on.

Packaging method of zongzi

Definition of Zongzi

Zongzi generally refers to zongzi. Zongzi, commonly known as Zongzi, was called "dumpling cooked", "steamed", "rice wrapped" and "tubular Zongzi" in ancient times. Zongzi 1 is a kind of food wrapped with glutinous rice or sticky millet, such as Indocalamus leaves, reed leaves, Hiragi leaves, Loudou leaves or oak leaves. It is one of the traditional national holiday foods in China and Han cultural circles.

The history of zongzi

Zongzi appeared as early as the Spring and Autumn Period, and was originally used to worship ancestors and gods. In the Jin dynasty, zongzi became the food of the Dragon Boat Festival. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, has also spread far away. Japan, Vietnam, Singapore, Malaysia, Myanmar and other places where Chinese people live together also have the custom of eating zongzi. Zongzi is widely circulated in China and countries in the Han cultural circle. Zongzi used to be called "corn", "steamed", "steamed rice" and "glutinous rice". Now, whether it is the choice of zongzi leaves or the collocation of stuffing, it is more colorful. Modern zongzi refers to the food made by wrapping glutinous rice or sticky millet with zongzi leaves and cooking. Since ancient times, people in China have soaked glutinous rice, washed zongzi leaves and wrapped zongzi every year at the beginning of the fifth lunar month. There are many kinds of zongzi. Judging from the stuffing, there are Beijing jujube zongzi wrapped in dates in the north. There are many kinds of fillings in the south, such as bean paste, fresh meat, eight treasures, ham, egg yolk and so on.

Classification of zongzi

Southern Sect

Jiangnan Zongzi is the most famous Zongzi in Jiaxing, Jiangnan. Jiaxing Zongzi enjoyed a high reputation as early as the Qing Dynasty. Historical records record the types and practices of Jiaxing zongzi;

Bamboo Dumplings: "Take bamboo leaves and wrap them in white glutinous rice dumplings and cook them. The tip is like a cut raw water chestnut. "

"Ai Xiang Zongzi": "The glutinous rice is washed clean, wrapped with dates, chestnuts and mung beans, and boiled in a pot."

"Sweet Tea Zongzi": "Take high-quality sweet tea from Zhenwushan and make zongzi. Its color is golden and shiny, the entrance is smooth and tender, soft and glutinous, the teeth and cheeks are fragrant, the aftertaste is sweet and nutritious. "

Jiaozi with Bacon and Sausage: "Little jiaozi wrapped with bacon and sausage has an atmosphere of Chinese New Year reunion at the entrance."

Mint-flavored Zongzi: "Mint soaked in rice and steamed until soft, mixed with foreign sugar and wrapped in glutinous rice."

"Red bean paste jiaozi": "Red bean paste, sugar, fat oil, cooked in a small jiaozi."

"Lotus Stuffed jiaozi": "Peel the heart, mix the foreign sugar and wrap the steamed buns."

"Songren Zongzi": "Go and wrap a small Zongzi".

Jiaozi of Ham: "Put jiaozi in the ham. If the ham is Jinhua, the fine fertilizer should be uniform. Also, diced meat can be wrapped in jiaozi. "

"Egg yolk Zongzi": "There is an egg yolk in the middle. The egg yolk must be made of good eggs. The entrance is sweet and salty but not greasy."

"Fresh meat jiaozi": It is best to marinate the flower meat with seasoning for one night and reuse it the next day, which will be more delicious.

"Boiling brown": After the water is boiled, zongzi needs to be boiled for three hours. What needs special reminder is that the water for cooking zongzi must cover the surface of zongzi.

Beizong

Zongzi in the north is mainly sweet, especially sweet but not salty. Zongzi in the north smells sweet everywhere, and the representative area is Beijing. There are four kinds of zongzi in Beijing:

The first kind is white zongzi made of tasteless pure glutinous rice, steamed and eaten with sugar;

The second kind is millet zongzi, which is red bean zongzi and red jujube zongzi with sugar.

The third kind is jujube dumplings, and the stuffing is mainly jujube and preserved fruit;

The fourth kind is jiaozi with red bean paste as stuffing, which is relatively rare.